Pioneer Woman Collard Green Soup Recipe

This Pioneer Woman Collard Green Soup is a smoky and hearty recipe, which is made with smoked turkey and black-eyed peas. It’s the ultimate comfort food recipe, ready in about 1 hour and 45 minutes.

Pioneer Woman Collard Green Soup Ingredients

• 2 tablespoons Olive Oil
• 1 Yellow onion, chopped
• 4 cloves Garlic, chopped
• 1 pound Smoked turkey wings
• 1 teaspoon Cajun seasoning
• 6 cups Low-sodium Chicken broth
• 1 cup Dry black-eyed peas, rinsed
• 1 (15 ounce) can Fire-roasted tomatoes, undrained
• 1 large Bunch of Collard greens, leaves only, thinly sliced (8 cups)
• 1 tablespoon Apple cider vinegar
• Salt and pepper to taste

How To Make Pioneer Woman Collard Green Soup

1. Sauté the aromatics: Place the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for 4-5 minutes, until softened. Add the chopped garlic and stir for an additional minute until fragrant.
2. Simmer the turkey and peas: Add the smoked turkey wings, Cajun seasoning, chicken broth, and rinsed black-eyed peas to the pot. Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low, cover with a lid, and let it simmer for about 1 hour, until the turkey meat is tender.
3. Shred the turkey: Carefully remove the smoked turkey wings from the pot. When they are cool enough to handle, shred the meat from the bones and discard the bones and skin. Set the shredded meat aside.
4. Cook the greens: Add the fire-roasted tomatoes and the sliced collard greens to the pot. Let the soup simmer for an additional 20 minutes, until the greens are tender.
5. Finish and serve: Return the shredded turkey meat to the pot and stir in the apple cider vinegar. Season with salt and pepper to taste and serve hot.

Recipe Tips

• How to get the most flavor? Using smoked turkey wings is the key to the deep, smoky flavor of this soup. Letting them simmer for the full hour creates a rich and savory broth.
• Can I make this in a slow cooker? Yes. Sauté the onions and garlic on the stovetop first, then add all the ingredients (including the turkey and peas) to a slow cooker. Cook on low for 6-8 hours, until the turkey is tender. Add the collards during the last 30-45 minutes of cooking.
• Can I use a different kind of green? Absolutely. If you’re not a fan of collard greens, you could substitute them with fresh kale or mustard greens.
• Can I use canned black-eyed peas for a shortcut? Yes. If you’re short on time, you can use two 15-ounce cans of black-eyed peas, rinsed and drained. Add them to the soup along with the collard greens during the last 20 minutes of cooking.

What To Serve With Collard Green Soup

This hearty soup is a classic Southern dish and is perfect with a side for dipping.

• A large piece of warm, crusty cornbread with butter
• Saltine or oyster crackers
• A simple side salad with a light vinaigrette
• A scoop of white rice in the bottom of the bowl

How To Store Collard Green Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
• Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Collard Green Soup Nutrition Facts

• Serving: 1 bowl
• Calories: 226kcal
• Carbohydrates: 15g
• Protein: 17g
• Fat: 13g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Lima Bean Soup Recipe
• Pioneer Woman Meatball Soup Recipe
• Pioneer Woman Potsticker Soup Recipe